Name: Jack's Slow Roasted Tomatoes
Prep time: 5 min
Cook time: 6 h
Yield: 16 appetizers
Ingredients: 8 plum tomatoes (cut in half); 2 tbsp Frescolio Mono-Varietal EVOO; 2 tbsp Frescolio Traditional 18-year Aged Dark Balsamic Vinegar; salt (to taste); pepper (to taste); parmesean cheese (to top crostinis); fresh baguette

Jack's Slow Roasted Tomatoes

Servings	Prep Time	Cook Time
16appetizers	5minutes	6hours

Servings	Prep Time
16appetizers	5minutes

Cook Time

6hours

Ingredients

8 plum tomatoes cut in half
2 tbsp Frescolio Mono-Varietal EVOO
2 tbsp Frescolio Traditional 18-year Aged Dark Balsamic Vinegar
salt to taste
pepper to taste
parmesean cheese to top crostinis
fresh baguette

Servings: appetizers

Units:

Ingredients

8 plum tomatoes cut in half
2 tbsp Frescolio Mono-Varietal EVOO
2 tbsp Frescolio Traditional 18-year Aged Dark Balsamic Vinegar
salt to taste
pepper to taste
parmesean cheese to top crostinis
fresh baguette

Servings: appetizers

Units:

Instructions

Slice the tomatoes in half and spread out on a cookie sheet. Drizzle with varietal EVOO. Sprinkle with salt and pepper. Roast at 200F for about six hours.
The roasted tomatoes should be shrivelled and somewhat dried but not bone dry. Cool the tomatoes.
Toast some fresh baguette under the broiler. Cut parmesan curls using a vegetable peeler. Top each piece of toast with a roasted tomato, a curl of parmesan, and a drizzle of 18-year-old balsamic.

Recipe Notes

This recipe uses Frescolio's Mono-Varietal EVOO and the Traditional 18-year Aged Balsamic Vinegar. You could also try it with any of the following EVOOs or Balsamic Vinegars for a different taste: